I'm pretty sure I've got more accurate measurements this time round as the texture was moist and soft. Yes, I did it! :-) But instead of making just a regular cheesecake, I added some Baileys Irish Cream into it for extra flavour. Taste good but kids got sick of eating so much cheesecakes and decided they've had enough. I end up eating the whole cake. Sinful... Lesson learnt, do not attempt the same recipe within a short period of time.

*LOL* Yea, good advice. It's so true not to attempt the same thing twice in a real short period of time. I'd only do so unless 我覺得很不服氣又甘心 ... Sometimes, my ego just takes over me unknowingly ... Haha! So bad.

Love your idea of adding Irish Bailey! My family loves light cheesecakes like this. So do I, but I'm fine with just about anything as I ain't fussy at all ...

Pei-Lin,Wait till you hear my story on 发糕, I made it 5 times within 2.5 months! Like you've said, "不服氣又甘心", I just wanted to get it right but still, no luck. Thankfully I had my sister's family to finish them up for me :P

Hi Blessed Homemaker, I was wondering if you were interested in collaborating on a televised baking project I am working on? I couldn’t find any contacts to talk with you direct. If you are interested please email me at talya.stone100 AT googlemail DOT com.Thanks & hope to speak soon,Talya

Here is how to bake cheesecake that won't crack. Pre-heat oven at 350F, when you put in your batter, turn down to 250F and bake for 1-1 1/2 hrs. Turn of the heat and leave the cake in closed oven for 3-4 hours then continue to cool down outside oven before chill in the fridge or freezer. Guarantee your cheesecake will not crack.